Traditional processing of fermented maize (“ogi”), a popular weaning food in the West African sub-region, results in considerable nutrient losses. Several attempts at improving its nutritional and sensory properties...Traditional processing of fermented maize (“ogi”), a popular weaning food in the West African sub-region, results in considerable nutrient losses. Several attempts at improving its nutritional and sensory properties have focused on fortification with plant and animal products. Banana flour, rich in micronutrients and vitamins, could increase the micronutrient and vitamin contents of ogi. This study aimed at evaluating the physicochemical properties and sensory attributes of ogi as influenced by banana flour supplementation. Fermented maize flour was substituted with ripe Cardaba banana flour at levels of 10% -?50% and the flour mixes subjected to chemical, rheological and sensory evaluation. Crude protein decreased from 1.59% to 1.43% as banana flour substitution increased, while ash, total sugar (3.64% to 4.97%), carbohydrate and acidity increased. However, diastatic activity, crude fibre and fat were not significantly (p ≤ 0.05) affected. Results of functional properties revealed the following: 86.49 -?83.63 g/ml, 0.41 -?0.44 g/cm3, 6.44 -?7.46 g/ml, 3.30 -?4.50 g/ml, and 10.40 - 10.80 g/ml for water absorption capacity, bulk density, gel consistency, syneresis and swelling capacity, respectively. Significant (p ≤ 0.05) variations were observed in the pasting viscosities of the flours. The 50:50 maize-banana flour mix was the most preferred in terms of aroma, taste, colour and general acceptability. The addition of Cardaba banana flour to ogi may enhance its micronutrient content as evidenced by increased ash content, sensory, functional and pasting properties, thereby making it a potential substitute for complementary feeding of infants.展开更多
Traditional methods of preparation were simulated in the laboratory fermentations of cassava and maize to produce fufu and ogi respectively. Changes in pH, temperature and titratable acidity, as well as the diversity ...Traditional methods of preparation were simulated in the laboratory fermentations of cassava and maize to produce fufu and ogi respectively. Changes in pH, temperature and titratable acidity, as well as the diversity of lactic acid bacteria species were investigated during both fermentations. Lactic acid bacteria strains involved in the fermentation processes were isolated at twelve hourly intervals, characterized and identified using phenotypic and biochemical methods. A rapid decrease in pH, 5.6 to 3.7 in fufu and 5.9 to 3.8 in ogi, were observed with temperature increasing from 26℃?to 30℃and 25℃?to 31℃?in fufu and ogi respectively. Most of the lactic acid bacteria strains isolated were homofermentative and heterofermentative Lactobacillus species and heterofermentative Leuconostoc species. Lactobacillus plantarum and Leuconostoc mesenteroides were the dominant lactic acid bacteria species in fufu while L. cellobiosus, L. plantarum and Lc. lactis were dominant in ogi fermentation. An ecological succession pattern in which Leuconostoc species were mostly isolated during early stages of fermentation with the final stages populated with Lactobacillus species was observed in both cases and is attributable to differential acid tolerance of the two genera. The frequencies of dominance of the strains in fufu were L. plantarum (56.25%), Lc. mesenteroides (18.75%), L. lactis (6.25%), L. coprophillus (6.25%), L. acidophilus (6.25%) and L. brevis (6.25%). The frequencies of dominance in ogi were L. cellobiosus (26.6%), Lc. lactis (26.6%), L. plantarum (20.0%), L. acidophilus (13.33%) and Lc. paramesenteroides (13.33%). The dominant strains can serve as potential starter cultures for fufu and ogi production.展开更多
This study was aimed at selecting starter cultures for bio-enriching ogi (fermented cereal gruel) using folate-producing microorganisms. The folate-producing microorganisms were isolated by incorporating folate analog...This study was aimed at selecting starter cultures for bio-enriching ogi (fermented cereal gruel) using folate-producing microorganisms. The folate-producing microorganisms were isolated by incorporating folate analogue, methotrexate in the isolation medium and further screened for folate production by growth in Folic Acid Casei Medium. Folate production was quantified using 3-aminophenol spectrophotometric method. Folate-producing lactic acid bacteria from fermenting maize slurry were species of Lactobacillus, Lactococcus, Pediococcus and Leuconostoc while yeast isolates were mainly species of Candida and Saccharomyces. However, Lactobacillus plantarum X13, Pediococcus pentosaceus L73, Candida parapsilosis Y77 and Candida tropicalis Y74 were used as starter cultures singly and in combination for the fermentation and production of ogi. The highest folate concentration, 30.97 ± 0.37 μg/ml, was observed after 24 h of the co-fermentation of maize slurry with Lactobacillus plantarum X13 and Candida tropicalis Y74. This represents a triple fold of the folate concentration observed in unfermented maize slurry. The pH of the fermenting maize slurry was observed to decrease from 6.12 to 3.60, while the reducing sugars and the titratable acidities were observed to increase as fermentation progressed. Sensory evaluation of the ogi samples after fermentation showed high general acceptability comparable to the naturally fermented ogi as regards to colour, taste, flavour, aroma and texture. The data made available in this study suggest the possibility of folate enrichment of ogi and its use as a vehicle for increasing folate availability to consumers thereby preventing folate deficiency diseases prevalent in many African countries.展开更多
Ogi an affordable complementary food is of paramount importance due to its popularity as diets of many native African populations.The study explored effects of biofortification with garlic and ginger on acceptability ...Ogi an affordable complementary food is of paramount importance due to its popularity as diets of many native African populations.The study explored effects of biofortification with garlic and ginger on acceptability and nutritional quality of ogi flour prepared from sorghum and quality protein maize by natural fermentation technique.Pasting properties,bulk density,water absorption capacity,total reducing sugar and sensory characteristics were evaluated.Biofortified samples showed stable total reducing sugar content,increase in bulk density,decrease in water absorption capacity and peak time during storage.The pasting temperatures of biofortified ogi flour were below boiling temperature thus formed paste in hot water below the boiling point.Ogi(maize)with 2%garlic-2%ginger and ogi(sorghum)with 4%garlic-2%ginger were the most preferred with no significant difference(p<0.05).Biofortification with garlic and ginger at 2 and 4%improved the quality attributes and acceptability of ogi flour.The study on biofortification of ogi with garlic and ginger is germane in formulation of nourishing weaning food that is light,less bulky for babies,nursing mothers and malnourished populations.展开更多
Escherichia coli O157：H7 is known to cause food borne illness globally. Treatment of infections caused by this organism is difficult because the administration of antibiotics might precipitate kidney complications; t...Escherichia coli O157：H7 is known to cause food borne illness globally. Treatment of infections caused by this organism is difficult because the administration of antibiotics might precipitate kidney complications; therefore there is the need to search for alternative therapy. In this study, the therapeutic and immunomodulatory effects of raw maize ＂ogi＂ was investigated on rats infected with Escherichia coli 0157：H7. Infected rats treated with maize ＂ogi＂ slurry 1.0 mL once or twice daily and maize ＂ogi＂ liquor, 1.0 mL twice daily recovered 72 h while those that were treated with less than 1.0 mL recovered by 96 h. Without treatment with ＂ogi＂ however, the rats started recovering by 120 h. The treatment caused the white blood cells which had already gone up as a result of the infection to reduce significantly （P 〈 0.05） by 24 h of administration of raw fermented maize ＂ogi＂ components to the infected rats. It also caused a significant decrease in the lymphocyte counts of the infected and treated rats by 24 h. On the other hand, there was an increase in the neutrophil count irrespective of the different volumes and different components of raw ＂ogi＂ used by 24 h but by the 72 h of treatment, it started to decrease and by 120 h reduced to normal levels. Since the administration of raw maize ＂ogi＂ either slurry or liquor caused the duration of infection in rats infected with Escherichia coli 0157：H7 to reduce from 120 h to 72 h, it is therefore suggested that people having diarrhoea caused by this organism could drink fermented raw maize ＂ogi＂ slurry or liquor to treat the infection.展开更多
Despite the prevailing emphasis in the medical literature on establishing evidence,many changes in the practice of surgery have not been achieved using proper evidence-based assessment.This paper examines the adoption...Despite the prevailing emphasis in the medical literature on establishing evidence,many changes in the practice of surgery have not been achieved using proper evidence-based assessment.This paper examines the adoption of laparoscopic cholecystectomy(LC)into regular use for the treatment of cholecystitis and the process of its acceptance,focusing on the limited role of technology assessment in its appraisal.A review of the published medical literature concerning LC was performed.Approximately 3000 studies of LC have been conducted since 1985,and there have been nearly 8500 publications to date.As LC was adopted enthusiastically into practice,the results of outcome studies generally showed that it compared favorably with the traditional,open cholecystectomy with regard to mortality,complications,and length of hospital stay.However,despite the rapid general agreement on surgical technique,efficacy,and appropriateness,there remained lingering doubts about safety,outcomes,and cost of the procedure that suggested that essential research questions were ignored even as the procedure became standard.Using LC as a case study,there are important lessons to be learned about the need for important guidelines for surgical innovation and the adoption of minimally invasive surgical techniques into current clinical and surgical practice.We highlight one recent example,natural orifice transluminal endoscopic surgery and how necessary it is to properly evaluate this new technology before it is accepted as a safe and effective surgical option.展开更多
One of the most common traditional fermented food products consumed by all class of people in Southern part of Nigeria is Ogi.Ogi is a gurel made from different types of cereal ranging from maize,sorghum,millet among ...One of the most common traditional fermented food products consumed by all class of people in Southern part of Nigeria is Ogi.Ogi is a gurel made from different types of cereal ranging from maize,sorghum,millet among others.Hence,this study was aimed to evaluate nutrient,phytochemicals,functional properties,and glycemic index of Ogi produced from different grains.Grains such as yellow maize(YM),white maize(WM),popcorn maize(PC),red sorghum(RS),white sorghum(WS)and finger millet(FM)were processed into Ogi samples,packaged in airtight container prior to analysis and stored at–20℃.Proximate results showed that Ogi sample produced from PC significantly contained the highest protein content followed by sample YM.Potassium was observed to be the most abundant mineral elements in Ogi(14.50–19.10 mg/100 g).The phytochemical composition(mg/g)of the experimental samples ranged from 0.34–1.62,53.82–177.09,0.00–0.10,3.71–69.22 and 2.08–6.08 mg/g in oxalate,saponin,flavonoid,phytate and tannin,respectively.The glycemic index ranged 48.83%in YM to 50.71%in WS,while the glycemic load ranged 31.96%in YM to 37.82%in WS,respectively.The result revealed that Ogi samples,especially YM was high in calcium,Ca/P ratio,iron,zinc but low in phytate and tannin content.Sample YM also exhibit lower glycemic index,when compared with other Ogi samples.Hence,YM may be a better grain for the production of Ogi samples.展开更多
Based on an analysis of full-cover multi-beam bathymetric data,seismic and sub-bottom profiling data,and other geological-geophysical data sets,the geomorphologic features of the Ryukyu trench-arc-backarc(T-A-BA)syste...Based on an analysis of full-cover multi-beam bathymetric data,seismic and sub-bottom profiling data,and other geological-geophysical data sets,the geomorphologic features of the Ryukyu trench-arc-backarc(T-A-BA)system are delineated,and a geomorphologic map of the system is compiled.The re-sults show that the evolution and spatial distribution patterns of the geomorphologic types of the Ryukyu T-A-BA system are controlled mainly by tectonic move-ments.The tectonic geomorphologic characteristics of the Ryukyu Arc(RA) differ distinctly from those of the East China Sea(ECS) continental shelf and slope.In term of geological structures,RA consists of the Tokara volcanic ridge,the Ryukyu folded ridge,the fore-arc accre-tion-wedge ridge and the Amami Depression and the fore-arc depressions between the ridges,which is com-posed of a complex of alternating island-slope ridges and fault basins.The slope of the ECS is a passive continental margin with stepwise faults.The Okinawa Trough (OT)is a backarc rift in which tectonic movements are inten-sive,with active volcanic and hydrothermjal eruptions and sea floor spreading.The development of geomorphic features of the OT is controlled by the central en echelon spreading axes,the faults along the ECS slope and the marginal faults to the west of the Tokara vol-canic ridge.The geomorphic complex of the OT is ar-ranged in the following pattern:the en echelon grabens and volcanic chains formed by rifting and spreading lie in the central part of the trough,the turbidite plains inclining eastwards-southeastwards from the slope foot of the ECS lie in the western-northwestern parts of the OT,and the volcaniclastic deposit plains inclining westward-northwestwards from the western slope foot of the RA lie in the eastern-southeastern parts of the OT. In term of tectonic geomorphology,the OT forms a natural division between the shelf of the ECS and the RA.展开更多
文摘Traditional processing of fermented maize (“ogi”), a popular weaning food in the West African sub-region, results in considerable nutrient losses. Several attempts at improving its nutritional and sensory properties have focused on fortification with plant and animal products. Banana flour, rich in micronutrients and vitamins, could increase the micronutrient and vitamin contents of ogi. This study aimed at evaluating the physicochemical properties and sensory attributes of ogi as influenced by banana flour supplementation. Fermented maize flour was substituted with ripe Cardaba banana flour at levels of 10% -?50% and the flour mixes subjected to chemical, rheological and sensory evaluation. Crude protein decreased from 1.59% to 1.43% as banana flour substitution increased, while ash, total sugar (3.64% to 4.97%), carbohydrate and acidity increased. However, diastatic activity, crude fibre and fat were not significantly (p ≤ 0.05) affected. Results of functional properties revealed the following: 86.49 -?83.63 g/ml, 0.41 -?0.44 g/cm3, 6.44 -?7.46 g/ml, 3.30 -?4.50 g/ml, and 10.40 - 10.80 g/ml for water absorption capacity, bulk density, gel consistency, syneresis and swelling capacity, respectively. Significant (p ≤ 0.05) variations were observed in the pasting viscosities of the flours. The 50:50 maize-banana flour mix was the most preferred in terms of aroma, taste, colour and general acceptability. The addition of Cardaba banana flour to ogi may enhance its micronutrient content as evidenced by increased ash content, sensory, functional and pasting properties, thereby making it a potential substitute for complementary feeding of infants.
文摘Traditional methods of preparation were simulated in the laboratory fermentations of cassava and maize to produce fufu and ogi respectively. Changes in pH, temperature and titratable acidity, as well as the diversity of lactic acid bacteria species were investigated during both fermentations. Lactic acid bacteria strains involved in the fermentation processes were isolated at twelve hourly intervals, characterized and identified using phenotypic and biochemical methods. A rapid decrease in pH, 5.6 to 3.7 in fufu and 5.9 to 3.8 in ogi, were observed with temperature increasing from 26℃?to 30℃and 25℃?to 31℃?in fufu and ogi respectively. Most of the lactic acid bacteria strains isolated were homofermentative and heterofermentative Lactobacillus species and heterofermentative Leuconostoc species. Lactobacillus plantarum and Leuconostoc mesenteroides were the dominant lactic acid bacteria species in fufu while L. cellobiosus, L. plantarum and Lc. lactis were dominant in ogi fermentation. An ecological succession pattern in which Leuconostoc species were mostly isolated during early stages of fermentation with the final stages populated with Lactobacillus species was observed in both cases and is attributable to differential acid tolerance of the two genera. The frequencies of dominance of the strains in fufu were L. plantarum (56.25%), Lc. mesenteroides (18.75%), L. lactis (6.25%), L. coprophillus (6.25%), L. acidophilus (6.25%) and L. brevis (6.25%). The frequencies of dominance in ogi were L. cellobiosus (26.6%), Lc. lactis (26.6%), L. plantarum (20.0%), L. acidophilus (13.33%) and Lc. paramesenteroides (13.33%). The dominant strains can serve as potential starter cultures for fufu and ogi production.
文摘This study was aimed at selecting starter cultures for bio-enriching ogi (fermented cereal gruel) using folate-producing microorganisms. The folate-producing microorganisms were isolated by incorporating folate analogue, methotrexate in the isolation medium and further screened for folate production by growth in Folic Acid Casei Medium. Folate production was quantified using 3-aminophenol spectrophotometric method. Folate-producing lactic acid bacteria from fermenting maize slurry were species of Lactobacillus, Lactococcus, Pediococcus and Leuconostoc while yeast isolates were mainly species of Candida and Saccharomyces. However, Lactobacillus plantarum X13, Pediococcus pentosaceus L73, Candida parapsilosis Y77 and Candida tropicalis Y74 were used as starter cultures singly and in combination for the fermentation and production of ogi. The highest folate concentration, 30.97 ± 0.37 μg/ml, was observed after 24 h of the co-fermentation of maize slurry with Lactobacillus plantarum X13 and Candida tropicalis Y74. This represents a triple fold of the folate concentration observed in unfermented maize slurry. The pH of the fermenting maize slurry was observed to decrease from 6.12 to 3.60, while the reducing sugars and the titratable acidities were observed to increase as fermentation progressed. Sensory evaluation of the ogi samples after fermentation showed high general acceptability comparable to the naturally fermented ogi as regards to colour, taste, flavour, aroma and texture. The data made available in this study suggest the possibility of folate enrichment of ogi and its use as a vehicle for increasing folate availability to consumers thereby preventing folate deficiency diseases prevalent in many African countries.
文摘Ogi an affordable complementary food is of paramount importance due to its popularity as diets of many native African populations.The study explored effects of biofortification with garlic and ginger on acceptability and nutritional quality of ogi flour prepared from sorghum and quality protein maize by natural fermentation technique.Pasting properties,bulk density,water absorption capacity,total reducing sugar and sensory characteristics were evaluated.Biofortified samples showed stable total reducing sugar content,increase in bulk density,decrease in water absorption capacity and peak time during storage.The pasting temperatures of biofortified ogi flour were below boiling temperature thus formed paste in hot water below the boiling point.Ogi(maize)with 2%garlic-2%ginger and ogi(sorghum)with 4%garlic-2%ginger were the most preferred with no significant difference(p<0.05).Biofortification with garlic and ginger at 2 and 4%improved the quality attributes and acceptability of ogi flour.The study on biofortification of ogi with garlic and ginger is germane in formulation of nourishing weaning food that is light,less bulky for babies,nursing mothers and malnourished populations.
文摘Escherichia coli O157：H7 is known to cause food borne illness globally. Treatment of infections caused by this organism is difficult because the administration of antibiotics might precipitate kidney complications; therefore there is the need to search for alternative therapy. In this study, the therapeutic and immunomodulatory effects of raw maize ＂ogi＂ was investigated on rats infected with Escherichia coli 0157：H7. Infected rats treated with maize ＂ogi＂ slurry 1.0 mL once or twice daily and maize ＂ogi＂ liquor, 1.0 mL twice daily recovered 72 h while those that were treated with less than 1.0 mL recovered by 96 h. Without treatment with ＂ogi＂ however, the rats started recovering by 120 h. The treatment caused the white blood cells which had already gone up as a result of the infection to reduce significantly （P 〈 0.05） by 24 h of administration of raw fermented maize ＂ogi＂ components to the infected rats. It also caused a significant decrease in the lymphocyte counts of the infected and treated rats by 24 h. On the other hand, there was an increase in the neutrophil count irrespective of the different volumes and different components of raw ＂ogi＂ used by 24 h but by the 72 h of treatment, it started to decrease and by 120 h reduced to normal levels. Since the administration of raw maize ＂ogi＂ either slurry or liquor caused the duration of infection in rats infected with Escherichia coli 0157：H7 to reduce from 120 h to 72 h, it is therefore suggested that people having diarrhoea caused by this organism could drink fermented raw maize ＂ogi＂ slurry or liquor to treat the infection.
文摘Despite the prevailing emphasis in the medical literature on establishing evidence,many changes in the practice of surgery have not been achieved using proper evidence-based assessment.This paper examines the adoption of laparoscopic cholecystectomy(LC)into regular use for the treatment of cholecystitis and the process of its acceptance,focusing on the limited role of technology assessment in its appraisal.A review of the published medical literature concerning LC was performed.Approximately 3000 studies of LC have been conducted since 1985,and there have been nearly 8500 publications to date.As LC was adopted enthusiastically into practice,the results of outcome studies generally showed that it compared favorably with the traditional,open cholecystectomy with regard to mortality,complications,and length of hospital stay.However,despite the rapid general agreement on surgical technique,efficacy,and appropriateness,there remained lingering doubts about safety,outcomes,and cost of the procedure that suggested that essential research questions were ignored even as the procedure became standard.Using LC as a case study,there are important lessons to be learned about the need for important guidelines for surgical innovation and the adoption of minimally invasive surgical techniques into current clinical and surgical practice.We highlight one recent example,natural orifice transluminal endoscopic surgery and how necessary it is to properly evaluate this new technology before it is accepted as a safe and effective surgical option.
文摘One of the most common traditional fermented food products consumed by all class of people in Southern part of Nigeria is Ogi.Ogi is a gurel made from different types of cereal ranging from maize,sorghum,millet among others.Hence,this study was aimed to evaluate nutrient,phytochemicals,functional properties,and glycemic index of Ogi produced from different grains.Grains such as yellow maize(YM),white maize(WM),popcorn maize(PC),red sorghum(RS),white sorghum(WS)and finger millet(FM)were processed into Ogi samples,packaged in airtight container prior to analysis and stored at–20℃.Proximate results showed that Ogi sample produced from PC significantly contained the highest protein content followed by sample YM.Potassium was observed to be the most abundant mineral elements in Ogi(14.50–19.10 mg/100 g).The phytochemical composition(mg/g)of the experimental samples ranged from 0.34–1.62,53.82–177.09,0.00–0.10,3.71–69.22 and 2.08–6.08 mg/g in oxalate,saponin,flavonoid,phytate and tannin,respectively.The glycemic index ranged 48.83%in YM to 50.71%in WS,while the glycemic load ranged 31.96%in YM to 37.82%in WS,respectively.The result revealed that Ogi samples,especially YM was high in calcium,Ca/P ratio,iron,zinc but low in phytate and tannin content.Sample YM also exhibit lower glycemic index,when compared with other Ogi samples.Hence,YM may be a better grain for the production of Ogi samples.
文摘Based on an analysis of full-cover multi-beam bathymetric data,seismic and sub-bottom profiling data,and other geological-geophysical data sets,the geomorphologic features of the Ryukyu trench-arc-backarc(T-A-BA)system are delineated,and a geomorphologic map of the system is compiled.The re-sults show that the evolution and spatial distribution patterns of the geomorphologic types of the Ryukyu T-A-BA system are controlled mainly by tectonic move-ments.The tectonic geomorphologic characteristics of the Ryukyu Arc(RA) differ distinctly from those of the East China Sea(ECS) continental shelf and slope.In term of geological structures,RA consists of the Tokara volcanic ridge,the Ryukyu folded ridge,the fore-arc accre-tion-wedge ridge and the Amami Depression and the fore-arc depressions between the ridges,which is com-posed of a complex of alternating island-slope ridges and fault basins.The slope of the ECS is a passive continental margin with stepwise faults.The Okinawa Trough (OT)is a backarc rift in which tectonic movements are inten-sive,with active volcanic and hydrothermjal eruptions and sea floor spreading.The development of geomorphic features of the OT is controlled by the central en echelon spreading axes,the faults along the ECS slope and the marginal faults to the west of the Tokara vol-canic ridge.The geomorphic complex of the OT is ar-ranged in the following pattern:the en echelon grabens and volcanic chains formed by rifting and spreading lie in the central part of the trough,the turbidite plains inclining eastwards-southeastwards from the slope foot of the ECS lie in the western-northwestern parts of the OT,and the volcaniclastic deposit plains inclining westward-northwestwards from the western slope foot of the RA lie in the eastern-southeastern parts of the OT. In term of tectonic geomorphology,the OT forms a natural division between the shelf of the ECS and the RA.
